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The California Burrito with Salsa Fresca

May 23, 2011

Seriously, when is it not a good time for a burrito? It’s such a classic, and hits the spot every time. Toby, Jake, and I love road trips in our 1968 VW bus (that’s our old 1070 Westfalia to the right, parked in Big Sur. We now have an olive green ’68), and while trucking up and down our beautiful state, we have discovered time and time again that Californians really know how to make a killer veggie burrito. In Ojai, they steam zucchini and carrots, then roll ‘em up with brown rice, avocado, and salsa. In Big Sur, they throw in grilled red peppers, yellow squash, queso blanco (a mexican creamy soft white cheese), pinto beans, white rice, avocado, and salsa. In Santa Cruz, the tortillas are toasted to a golden brown, the rice is dotted with fresh cilantro, tangy salsa, pinto beans, and a herby salad. To express my feelings of love for all of these burritos, may I quote Meg Ryan’s character from the film When Harry Met Sally: “YES, YES, YES, YES, YEEESSSS!!!”

Now that we are in the full swing of the said thang, we have to adhere to a few laid back rules. Whatever you put into your burrito, it must be fresh. I’m talking springy buds of cilantro (coriander), plump, vine ripened tomatoes, avocados that are firm, but have just enough “give” when you give ‘em a squeeze. O.k. let me make it easy for you: Your produce should be Darling Buds of May (or any month for that matter). If you desire the best flavor for family and friends, second best just doesn’t get it. This of course does not mean you have to pay a king’s ransom, nor drive a million miles to an organic farm. I’m talking about putting a little love into choosing your veggies. It’s o.k. if you take a bit of time to survey your tomatoes (hoo wee, fighting an uncontrollable urgetoslip in a joke), to ensure that your lettuce is crisp, and so on. We’re talking love people, and this does not go unnoticed in the taste department. Everyone will appreciate your kind offering at the dinner table, and you will bask in the joy of knowing that you are well and truly appreciated. Amen.

The California Burrito

4 whole wheat tortillas

2 roma tomatoes, chopped

2 ripe avocados, peeled and sliced

2 cups cooked short grain brown rice

2 cups herb salad mix

Optional filling extras:

steamed zucchini

steamed carrots

1/2 cup queso blanco cheese or grated mature cheddar

Mexican Black Beans

1 tin of cooked organic black beans

1/2 small onion, chopped

handful of fresh cilantro, chopped

1 clove garlic, minced

1/2 tbl apple cider vinegar

1/2 tsp ground cumin

tbl good olive oil

pinch of unbleached sugar

sea salt and freshly ground black pepper to taste

Salsa Fresca

5 roma tomatoes, seeded and chopped

3 cloves garlic, minced

1/2 jalapeno, chopped

1 small bunch cilantro, chopped

5 tbls olive oiljuice of half a lemon

2 tbls apple cider vinegar

2 tbls agave syrup

sea salt and freshly ground black pepper to taste

1. Start with the beans: In a small pot, heat the olive oil, and saute the onions and garlic until soft. Add all of the ingredients except the fresh cilantro. Stir and bring to a boil, then lower the heat, cover, and simmer for 20 minutes. Stir in the cilantro and set aside.

2. For the salsa: Put all of the ingredients in a magimix. Pulse until desired consistency. Should take a minute or two. Stir and pour into a bowl and chill in the fridge until serving.

3. Now toast the tortillas: Using a gas stove, toast for 30 seconds on each side, or until golden brown.

4. Make your burrito by laying the tortilla on a plate, then layering the middle with rice, beans, salad, avocado, and salsa. Pinch the sides in, then flip over to fold your burrito. Serve with salsa and tortilla chips. Serves 4.

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